Turkey Roulades
(0 votes)
(0 votes)
Health Score:
69 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
428
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 428 cal. | (20 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.7 g | (6 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 28.4 μg | (47 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 26.4 mg | (220 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 33 μg | (11 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 26.5 μg | (59 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 841 mg | (21 %) | ||
| Calcium | 59 mg | (6 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 12.6 g | |||
| Uric acid | 221 mg | |||
| Cholesterol | 104 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams button Mushroom
- 1 onion
- 1 garlic clove
- 20 grams butter
- 1 bunch fresh Chives
- freshly ground peppers
- salt
- 4 thin slices turkey breasts (125 grams)
- 4 slices Bacon
- 2 Tbsps Corn oil
- 6 Tbsps white wine
- 100 milliliters Whipped cream
- Nutmeg
Preparation steps
1.
Peel the onion and garlic, chop and sauté in the heated butter. Clean the mushrooms and cut into very thin slices. Add to the pan and cook until the exiting liquid is evaporated. Rinse the chives, pat dry, cut into small rings and mix with the mushrooms. Season the mushroom mixture with salt, pepper and freshly grated nutmeg.
2.
Pound the turkey breast fillets a bit flat, season with salt and pepper and top with the mushroom mixture. Roll the pieces of meat, wrap with bacon and secure with wooden skewers. Cook the roulades in heated oil until golden brown on all sides. Deglaze with wine, cover and cook for 15-20 minutes. Stir in the cream, bring to a boil and season with pepper and salt. Serve on a plate with some sauce.
